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Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910139694403321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNISA-996206509903316 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Coffee : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910810214803321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats nutrition and technology / / edited by Yi-Fang Chu
| Oats nutrition and technology / / edited by Yi-Fang Chu |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (473 p.) |
| Disciplina | 641.3/313 |
| Altri autori (Persone) | ChuYi-Fang |
| Soggetto topico |
Oats
Oats as food Oats - Analysis Oats - Processing |
| ISBN |
1-118-35408-7
1-118-35410-9 1-118-35409-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Oats Nutrition and Technology; Contents; List of Contributors; Preface; Acknowledgements; Part I Introduction; 1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption; 1.1 A landmark health claim; 1.2 The growing interest in oats and health; 1.3 Declining production poses threats to the growth of oat intake; References; Part II Oat Breeding, Processing, and Product Production; 2 Breeding for Ideal Milling Oat: Challenges and Strategies; 2.1 Introduction; 2.1.1 What is an ideal milling oat?
2.2 Breeding for single traits: Genotype-by-environment interactions2.2.1 Grain yield; 2.2.2 Test weight; 2.2.3 Kernel weight; 2.2.4 Groat percentage; 2.2.5 β-glucan concentration; 2.2.6 Oil concentration; 2.2.7 Protein concentration; 2.3 Breeding for multiple traits: Undesirable trait associations; 2.3.1 Pairwise associations; 2.3.2 The three-way association; 2.4 Strategies of breeding for an ideal milling oat; 2.4.1 Step 1: Independent culling to select for promising genotypes; 2.4.2 Step 2: Index selection to identify promising genotypes; 2.5 Discussion 2.5.1 Identification of the main challenges2.5.2 The possibility of developing a truly ideal milling oat cultivar; 2.5.3 Long-term goals and current strategies; Acknowledgements; References; 3 Food Oat Quality Throughout the Value Chain; 3.1 Introduction: Oat quality in the context of the value chain; 3.2 Physical oat quality; 3.2.1 Oat and groat color; 3.2.2 Milling yield; 3.2.3 Hull and groat content; 3.2.4 Groat breakage; 3.2.5 Kernel size and shape; 3.2.6 Test weight; 3.2.7 Thousand kernel weight; 3.3 Nutritional oat quality; 3.3.1 β-glucan; 3.3.2 Total dietary fiber; 3.3.3 Starch 3.3.4 Protein3.3.5 Fat; 3.4 Agronomic factors affecting physical and nutritional quality; 3.5 Oat end-product quality; 3.5.1 Oat flakes; 3.5.2 Steel cut groats; 3.5.3 Oat flour; 3.5.4 Oat pasta and noodles; 3.5.5 Oat bread; 3.5.6 Extruded oat products; 3.5.7 Oat bran; 3.5.8 Oat product aroma and flavor; 3.5.9 Shelf stability of oat products; 3.6 Mycotoxins; 3.7 Summary; Acknowledgements; References; Part III Oat Nutrition and Chemistry; 4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains; 4.1 Introduction to oats as a cereal grain; 4.1.1 Global grain production 4.1.2 Oat grain structure4.2 Overview of the nutritional composition of oats; 4.2.1 Fiber; 4.2.2 Protein; 4.2.3 Lipids; 4.2.4 Vitamins; 4.2.5 Minerals; 4.3 Conclusion; References; 5 Oat Starch; 5.1 Introduction; 5.2 Native oat starch organization: From the molecular to the granular level; 5.2.1 Oat starch molecular analysis and characterization; 5.2.2 Native starch crystallinity and supramolecular organization; 5.3 Starch minor components, isolation, and extraction; 5.3.1 Oat starch minor components; 5.3.2 Oat starch extraction and isolation 5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides |
| Record Nr. | UNINA-9910138994103321 |
| Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats nutrition and technology / / edited by Yi-Fang Chu
| Oats nutrition and technology / / edited by Yi-Fang Chu |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (473 p.) |
| Disciplina | 641.3/313 |
| Altri autori (Persone) | ChuYi-Fang |
| Soggetto topico |
Oats
Oats as food Oats - Analysis Oats - Processing |
| ISBN |
1-118-35408-7
1-118-35410-9 1-118-35409-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Oats Nutrition and Technology; Contents; List of Contributors; Preface; Acknowledgements; Part I Introduction; 1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption; 1.1 A landmark health claim; 1.2 The growing interest in oats and health; 1.3 Declining production poses threats to the growth of oat intake; References; Part II Oat Breeding, Processing, and Product Production; 2 Breeding for Ideal Milling Oat: Challenges and Strategies; 2.1 Introduction; 2.1.1 What is an ideal milling oat?
2.2 Breeding for single traits: Genotype-by-environment interactions2.2.1 Grain yield; 2.2.2 Test weight; 2.2.3 Kernel weight; 2.2.4 Groat percentage; 2.2.5 β-glucan concentration; 2.2.6 Oil concentration; 2.2.7 Protein concentration; 2.3 Breeding for multiple traits: Undesirable trait associations; 2.3.1 Pairwise associations; 2.3.2 The three-way association; 2.4 Strategies of breeding for an ideal milling oat; 2.4.1 Step 1: Independent culling to select for promising genotypes; 2.4.2 Step 2: Index selection to identify promising genotypes; 2.5 Discussion 2.5.1 Identification of the main challenges2.5.2 The possibility of developing a truly ideal milling oat cultivar; 2.5.3 Long-term goals and current strategies; Acknowledgements; References; 3 Food Oat Quality Throughout the Value Chain; 3.1 Introduction: Oat quality in the context of the value chain; 3.2 Physical oat quality; 3.2.1 Oat and groat color; 3.2.2 Milling yield; 3.2.3 Hull and groat content; 3.2.4 Groat breakage; 3.2.5 Kernel size and shape; 3.2.6 Test weight; 3.2.7 Thousand kernel weight; 3.3 Nutritional oat quality; 3.3.1 β-glucan; 3.3.2 Total dietary fiber; 3.3.3 Starch 3.3.4 Protein3.3.5 Fat; 3.4 Agronomic factors affecting physical and nutritional quality; 3.5 Oat end-product quality; 3.5.1 Oat flakes; 3.5.2 Steel cut groats; 3.5.3 Oat flour; 3.5.4 Oat pasta and noodles; 3.5.5 Oat bread; 3.5.6 Extruded oat products; 3.5.7 Oat bran; 3.5.8 Oat product aroma and flavor; 3.5.9 Shelf stability of oat products; 3.6 Mycotoxins; 3.7 Summary; Acknowledgements; References; Part III Oat Nutrition and Chemistry; 4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains; 4.1 Introduction to oats as a cereal grain; 4.1.1 Global grain production 4.1.2 Oat grain structure4.2 Overview of the nutritional composition of oats; 4.2.1 Fiber; 4.2.2 Protein; 4.2.3 Lipids; 4.2.4 Vitamins; 4.2.5 Minerals; 4.3 Conclusion; References; 5 Oat Starch; 5.1 Introduction; 5.2 Native oat starch organization: From the molecular to the granular level; 5.2.1 Oat starch molecular analysis and characterization; 5.2.2 Native starch crystallinity and supramolecular organization; 5.3 Starch minor components, isolation, and extraction; 5.3.1 Oat starch minor components; 5.3.2 Oat starch extraction and isolation 5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides |
| Record Nr. | UNINA-9910813701403321 |
| Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||